Almond and jam polenta shortcake

Ingredients

405g (1 1/4 cups) raspberry jam
145g (3/4 cup) raisins, chopped
65g (1/2 cup) toasted slivered almonds, chopped
1 teaspoon finely grated orange rind
300g (2 cups) self-raising flour
140g (3/4 cup) instant polenta (cornmeal)
100g (1/2 cup) caster sugar
125g unsalted butter, at room temperature, chopped
2 eggs
1 teaspoon vanilla essence
Milk, to brush
Icing sugar, to dust
Whipped cream, to serve

Method

Step 1
Preheat oven to 170°C. Combine the jam, raisin, almond and orange rind in a medium bowl.
Step 2
Combine the flour, polenta and caster sugar in a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
Step 3
Whisk together the eggs and vanilla. Add to the flour mixture. Use a round-bladed knife in a cutting motion to mix until mixture starts to hold together. Knead gently until smooth and turn onto a lightly floured surface. Divide pastry in half.
Step 4
Use a lightly floured rolling pin to roll out 1 pastry half on a lightly floured surface until 5mm thick. Use the pastry to line the base and sides of a 22cm square (base measurement) fluted non-stick tart tin with removable base. Trim excess pastry.
Step 5
Pour the jam mixture evenly over the pastry. Roll out the remaining pastry and place over the filling. Press to seal and brush with milk. Bake for 30-35 minutes or until pastry is golden. Set aside in the tin for 10 minutes to cool before transferring to a wire rack to cool completely.

Comments

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